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lamb roast rackfixW


2 lamb racks (8 cutlets on each rack), French-trimmed, excess fat trimmed

2 cups basil leaves

2 garlic cloves, roughly chopped (for pesto)

1/4 cup pine nuts, toasted

1/3 cup finely grated parmesan

1/2 cup rice bran oil or olive oil, plus extra

1 eggplant, trimmed, cut into 3cm pieces

2 zucchinis, trimmed, cut into 3cm pieces

1 large red capsicum, seeded, coarsely chopped

1 red onion, coarsely chopped

2 garlic cloves, thinly sliced (for the ratatouille)

250g cherry tomatoes

Micro-herbs (optional)



1. Preheat oven to 200 degrees Celsius. Place the eggplant, capsicum, zucchini, onion and garlic in a roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 20-30 minutes or until the vegetables are tender. Remove from the oven and arrange the cherry tomatoes over the vegetables and continue roasting for a further 10 minutes or until tomatoes begin to release their juices.

2. Season the lamb with salt and pepper. Heat 2tbls of oil in a large non-stick frying pan over a high heat. Cook the lamb racks for 2 minutes on each side or until golden brown. Transfer to a roasting pan, drizzle with oil. Roast in oven for about 20 minutes for medium or until cooked as desired. Remove from the oven and cover loosely with foil. Set aside for 5 minutes to rest.

3. To make the pesto, place basil, garlic, pine nuts and parmesan in the food processor and process until finely chopped. With the motor running, gradually add the oil until well combined and a smooth paste forms. Season to taste with salt and pepper.

4. Divide the vegetables and lamb among serving plates and garnish with micro-herbs. Serve with pesto.


All of the ingredients in this recipe were sourced from local suppliers here in Bendigo and represent produce typical of the Central Victorian region.

farmhouse filo cupsW


1/2 x zucchini, diced (2cm)

1/2 x red capsicum, diced (2cm)

1/4 x red onion, diced

2 x eggs, lightly beaten

60 g butter, melted

1/3 cup thickened cream

1/3 cup milk

1/2 cup cheddar cheese, grated

4 x sheets fillo pastry

8 x vined ripened cherry tomatoes



1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.

2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.

3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups.  Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.

shakshuka 008 psW


2 Tbls olive oil

1 x small red onion, thinly sliced

1 x medium red capsicum, thinly sliced

2 cloves garlic, crushed, peeled, roughly chopped

1 x small red chilli, chopped

2×400 g cans diced tomatoes

2 tspn sugar (optional)

3x eggs

1/4 tspn caraway seeds, crushed

1/2 tspn cumin seeds, crushed

1 tspn sweet paprika

1/2 tspn ground coriander

20 g spinach leaves, coarsely chopped

1/2 tspn dried chilli flakes (optional)



1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.

3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.